Total Time
Prep 20 mins
Cook 35 mins

From Everyday Food.

Ingredients Nutrition


  1. Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
  2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
  3. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Most Helpful

5 5

This is FANTASTIC! It tastes soooo much richer than it smells. This is really good. Thank you for posting it. I'll make this on a regular basis.

5 5

Very good! The microwave method for the squash was a huge help, cutting cooking time down by a lot. I also like that the squash size was listed, as it can vary so much. I didn't have thyme, so i used dried sage--about a teaspoon. And I used cream instead of half and half, again because it's what was on hand. Finally, I toasted and salted some pepitas to sprinkle on top, and they tasted great. Thanks!

!Delicioso! I absolutely love it! I had to do my own thing due to lack of ingredients. I only had about 1/4 of an onion, 2 chicken bouillon cubes with 2 cups of water and I used 1/4 whipping cream and 1/4 milk (lactaid) since I didn't have half and half. Plus, my squash was about 4.5 pounds. Even with my adjustments the recipe was delicious. The tastes are a combination of salty, sweet and a little spicy evenlly distributed. It's sure to be a hit. !Gracias!